Lemon Pudding Brulee With Blueberries

1 -3.4 oz box instant lemon pudding (recommended Jello)
2 cups cold milk
1/2 pint (about 6 oz) fresh blueberries
4 tablespoons sugar

In a medium mixing bowl, whisk together the pudding mix and cold milk for 2 minutes. Place in refrigerator for 5 minutes. Count out 12 blueberries and set aside for garnish. Fold remaining berries into the pudding.
Divide pudding into 4 (8oz) heat proof ramekins. Refrigerate until ready to serve.
To serve, sprinkle each ramekin of pudding with 1 tablespoon of sugar. Place puddings on sheet pan and put under broiler for 2 to 3 minutes or until sugar has carmelized. Note: rotate sheet pan undr broile so that sugar carmelizes evenly.
Garnish each pudding with 3 of the reserved berries

Apple Harvest Cheesecake

• 1 cup graham cracker crumbs
• 1⁄2 tsp. cinnamon
• 3 Tbsp. sugar
• 1⁄4 cup butter, melted

Combine ingredients and press into a springform pan. Bake at
350 degrees for 10 minutes.

• (2) 8 oz. packages cream cheese
• 2 eggs
• 1/2 cup sugar
• 1⁄2 tsp. vanilla

Blend cream cheese and sugar. Add the eggs and mix well. Blend
in vanilla. Pour onto crust.

• 4 cups thinly sliced apples, peeled
• 1⁄2 tsp. cinnamon
• 1⁄2 cup sugar
• 1⁄4 cup chopped pecans

Toss ingredients and arrange apples on cream cheese mixture.
Sprinkle remaining sugar, cinnamon, and pecans over top. Bake
at 350 degrees for 1 hour and 10 minutes.

Chocolate Mousse Cheesecake

Crust

• 20 chocolate creme sandwich cookies
• 3 tb melted butter
• 1/3 cup granulated sugar

Crush cookies into crumbs; combine with melted butter and sugar.
Using back of spoon, press onto bottom of greased 10" springform pan or pie
plate. Refrigerate.

Cheese Filling

• 1 lb cream cheese -- softened
• 3/4 cup granulated sugar
• 1 tsp vanilla
• 1/2 cup + 2 tablespoons unsweetened cocoa powder
• 16 oz non dairy whipped topping –thawed + additional for garnish
• Chocolate shavings for garnish
  

Cream the cheese, sugar and vanilla with an
electric mixer at high speed for about 5 minutes or until the sugar is
dissolved. Add the cocoa; beat on low until mixed and then increase to
high, beating until mixture is light and fluffy. Fold in the whipped
topping with spatula until just blended. Pour into pan and refrigerate
until firm, about 2 hours. Decorate with additional whipped topping and
chocolate shavings. Slice with knife dipped in hot water.

Choco-Delight

• 1 stick butter, melted
• 1 cup flour
• 1 cup chopped pecans
• 1 cup powdered sugar
• 1 package (8 oz.) cream cheese, softened
• 1 pint whipping cream -whipped
• 2 cup milk
• 1 package (3-½ oz.) instant chocolate pudding mix
• 1 package (3-½ oz.) instant vanilla pudding mix
• 6 crushed Heath bars

Combine first 3 ingredients in bowl, mixing well. Press into 9x13 inch pan. Bake at 350 degrees for 20 minutes.

Cream powdered sugar and cream cheese together in bowl. Fold in half the whipped cream. Spread over cooled crust. Sprinkle with half of crushed Heath bars.

Beat milk and pudding mixes together in bowl until thick. Spread over cheese layer. Top with remaining whipped topping. Sprinkle crushed Heath bars on top.

Chill until serving time.

Peanut Butter Praline Pie

CRUST:

• 1-1/2 cups vanilla wafer crumbs (about 40 wafers)
• 6 tablespoons baking cocoa
• 1/3 cup confectioners' sugar
• 1/4 cup butter, melted

PRALINE LAYER:

• 1/4 cup packed brown sugar
• 2 tablespoons sugar
• 1 tablespoon cornstarch
• 1/3 cup butter, cubed
• 2 tablespoons water
• 1/2 cup chopped pecans

FILLING:

• 1 package (3 ounces) cook-and-serve vanilla pudding mix
• 2 cups milk
• 1 package (10 or 11 ounces) peanut butter chips
• 1 cup whipped topping
• Pecan halves and additional whipped topping

In a bowl, combine the crumbs, cocoa and confectioners' sugar; stir in butter. Press into a 9-in. pie plate. Bake at 350° for 10 minutes. Cool on a wire rack. In a saucepan, combine the sugars and cornstarch. Add butter and water. Bring to a boil over medium heat; cook and stir for 1 minute. Stir in pecans. Pour into crust; refrigerate. Meanwhile, in a saucepan, combine pudding mix and milk until smooth. Cook and stir over medium heat until mixture comes to a boil. Remove from the heat. Stir in peanut butter chips until smooth. Cover and refrigerate for 1 hour. Fold in whipped topping; spoon over praline layer. Refrigerate until set. Garnish with pecans and additional whipped topping.

Chocolate Mousse Pie

Crust:
3c chocolate wafer crumbs (or oreos minus filling)
1/2c unsalted butter, melted

Combine crumbs and butter and press on bottom and up sides of 10" springform pan.

Filling:
1 lb semi-sweet chocolate
2 eggs
4 egg yolks
2 c whipping cream
6 tbs powdered sugar
4 egg whites, room temperature

Soften chocolate in top of double boiler or microwave. Cool to lukewarm (95 degrees). Add whole eggs and mix well. Add yolks and mix until well blended. Whip cream with powdered sugar until soft peaks form. Beat egg whites until stiff but not dry. Stir a little of the cream and the whites into chocolate mixture to lighten. Fold in remaining cream and whites until completely incorporated. Turn into crust and chill 6 hrs or overnight.

Serve with whipped cream for topping. Decorate with chocolate leaves, curls or shavings. (about 2 cups whipping cream, whipped)

From Cooks.com